VittlesVamp

Mama Vamp's Plum Cake

Up until a couple of weeks ago, I thought this recipe was lost forever. Then, miracle of miracles, Mama Vamp found the fragile, 1970s-era recipe card that contained the secrets behind this delectable autumn treat.

The season for Italian prune plums is almost over. I strongly recommend you buy some immediately and whip up this cake in your own kitchen. You won't -- no, you can't -- be disappointed with the results.

The Plum Cake

1 cup flour (sifted)
2 tsp baking powder
1/4 tsp salt
2 TBSP sugar

Sift together flour, baking powder, salt and sugar.

1 1/2 TBSP butter

Add into dry ingredients, using pastry cutter.

1 egg
2 TBSP milk

Add into the mixture until it forms a stiff dough.

Spread into a greased 8x8 square pan to 1/4 inch thickness. Cover top closely with plums in a circular fashion (about 12 Italian prune plums, cut in half and pitted). Place skin side down. Sprinkle with a combination of:

1/3 cup sugar
1 tsp cinnamon
Dash of nutmeg

Dot with additional butter. Bake at 425 degrees for 25 minutes. Allow to cool before serving.

Three-Way in Providence

It was hot.

How could the city be anything less than sizzling during WaterFire? One-hundred bonfires turned Providence's rivers into magical canals. Wasn't quite Venice, but for New England it wasn't half bad. Decidedly cheesey, but wonderful.

And, if you want to talk about Providence and "cheesey" and "wonderful," you better hightail it over to the city's most famous restaurant - Al Forno. Cynical New Yorker that I am, I expected to be sorely disappointed by this age-old Italian joint. Then the pizza arrived...

This pizza was like no pizza I have had before or since. It was light. Ethereal. The flavors were intense, but the crust was whisper thin and delicate. One bite at a time, it literally melted on my tongue.

All I can say is go. Run. Now. Did I say go?!?

And, lest you think I'm a barbarian who simply visited Providence for the late night pyres and pizza, I did actually spend a few hours at the RISD Museum. It was an exceptional collection. Art History 101 under one roof. Frankly, one of the best art museums I've been lucky enough to visit.

So, to sum up Providence: a must-do menage-a-trois of pyres, pizza and paintings.

Where's my cigarette?

Something is Fishy -- In A Good Way

Lately, my dinner party default has been chicken. I make a darn good bird, but I was starting to worry that me and my guests were gonna sprout wings if I kept it up.

No more poultry rut!

And, happily, the rut is over. Proof positive? The photo above is not of chicken.

Yowsa!

We're talking about Herb Roasted Salmon with Corn and Wild Mushrooms.

Yowsa and yum!

Here's the recipe, in case you need a break from the bird too...

Herb Roasted Salmon with Corn and Wild Mushrooms

6 pieces of salmon filet (about an inch thick)
1 stick butter (room temperature)
3 TBSP chopped chives
3 TBSP chopped tarragon
4 ears of corn (shucked)
2 cups of wild mushrooms
2 TBSP chopped shallots
1 tsp salt
1 tsp pepper

Preheat oven to 350 degrees. Sprinkle bottom of a large roasting pan with corn, wild mushrooms and shallots. Mix butter with chives and tarragon. Spread one tablespoon of the herb butter on top of each piece of salmon. Place salmon on top of corn and mushrooms. Sprinkle with salt and pepper. Roast for 20 - 25 minutes.